Biscotti Toscani

This Biscotti Toscani is a traditional recipe, that doesn't contain
butter or oil. The texture is crisp and crunchy, predominately almond flavored
with a hint of orange from the added zest.

Making your own fresh zest at home is easy.

Hot out of the oven

Zest has many uses, such as adding flavor to baked goods,
serving as a garnish on certain foods or for flavoring drinks. Various common
kitchen implements can be used to create zest, such as a grater, vegetable
peeler, knife or microplane. Microplane
or fine grater is the easiest, but if you can only cut or peal the top layer
off the lemon, lime or orange, all you need to do is dice the peal very, very
fine.

The most distinguishing feature of these biscotti is the
chunks of almonds. For this recipe use whole blanched almonds,
toasted and then coarsely chops. To intensify the almond flavor, add a little
pure almond extract.

Almond extract has a very intense almond flavor which is why
you only need to add a small amount to achieve a really nice almond flavor in
these biscotti.

These twice baked cookies have a delicate flavor, great with
vanilla ice-cream, tea, frozen yogurt, or cappuccino.

Biscotti Toscani Recipe

Ingredients:

1/3 cup butter

3/4 cup
white sugar

2 eggs

1 teaspoon
vanilla extract

1/4
teaspoon almond extract

2 teaspoons
orange zest

2 1/4 cups
all-purpose flour

1 1/2
teaspoons baking powder

1/8
teaspoon ground nutmeg

1/4
teaspoon salt

1/2 cup whole almonds

Directions:

Place almonds in a shallow pan and bake in a preheated 325
degree oven until golden brown, about 8 to 10 minutes. Let cool and cut into halves or thirds

Position one of your oven racks in the center of your oven.
Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or a
nonstick baking liner and set aside.

In a large bowl, cream butter and sugar until light and fluffy.
Beat in eggs, vanilla, almond extract, and zest.

In another bowl combine flour, baking powder, nutmeg, and
salt. Stir into the creamed mixture until just blended. Mix in almonds. Divide
dough into two pieces. Form into long flat loaves about 1/2 inch tall and 12
inches long. Place the loaves 2 inches apart on the prepared baking sheet.

Bake in preheated oven for 25 minutes, or until a light
golden brown.

Remove from oven and cool on a wire rack for 5 minutes.

With a serrated knife, cut diagonally into slices about 1/2
inch thick. Lay the slices flat on the baking sheet. Bake for 10 minutes,
turning over once.

Remove from oven and transfer to a wire rack to cool.

After cool store
biscotti at room temperature in an airtight container.

Special Note:These Biscotti Toscani are actually good for upset tummies. The low sugar
content and light flavor help sustain you when you don't feel much like eating
anything else.

At least that is my excuse for eating them!

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